Pesto Topped Sea Scallops with Asparagus
Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes
Ingredients
- 1 1/2 pound Vital Choice sea scallops
- 1/2 cup plus 1 tablespoon plus 4 teaspoons Vital Choice organic extra virgin olive oil, divided
- 1 pound asparagus, trimmed
- 3/4 teaspoon sea salt, divided
- 1/4 teaspoon ground black pepper
- 4 cups loosely packed basil leaves
- 1 garlic clove
- 1/4 cup slow roasted almonds
- 1/3 cup grated Pecorino Romano cheese
- 1 teaspoon grated lemon zest
Instructions
- Make Virgin Sugar Impact Pesto: Combine the basil, garlic, almonds, cheese, zest and 1/4 teaspoon salt in the bowl of a food processor. Process until the basil mixture is finely chopped. With the machine running, add 1/2 cup oil in a steady stream until a thick puree forms. Store in the refrigerator in an airtight container.
- Bring a large pot of salted water to a boil. Add the asparagus, return to a boil and cook until tender, 1 to 2 minutes. Drain and drizzle with 1 tablespoon extra virgin olive oil.
- Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper and add half to the skillet. Cook until scallops are nicely browned and opaque in the center, 2 to 3 minutes per side. Transfer scallops to a plate and keep warm. Wipe out skillet with a paper towel and repeat with remaining 2 teaspoons oil and scallops.
- Divide asparagus and scallops among 4 plates. Top each scallop with some of the pesto sauce.